GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Seafood and vegetable choices vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sour and spicy.
- Chili heat
- Texture
- Texture depends on additions.
- How it’s made
- Simmer ingredients in soup.
Seafood and vegetable choices vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hainan.
Ask if they have it first
请问你们有海鲜糟粕醋吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Hainan Seafood in a Broth Made from Brewing Lees
In Puqian, Wenchang, zaopocu starts with lees left after brewing: they are fermented again, diluted and simmered into a sour broth. In one local family’s account, seafood entered the bowl when the mother brought the vinegar from Puqian to Haikou, adding conch, shrimp and crab. In a seafood version, the catch and vegetables can vary. The sour base is itself made from fermented brewing by-products, not a splash of table vinegar; this is one family’s path for the dish, not a fixed recipe or a precisely dated origin.